Grilled snapper with chermoulaReviewed by our expert panel
- 4 x 150g snapper or tarakihi fillets
- 1 cup cousous
- 1 chargrilled capsicum, red, yellow or green
- Chermoula paste
- 3 cloves garlic
- 1 pinch salt
- 1 small onion, diced
- 1 small bunch fresh coriandercilantroX, chopped
- 1 teaspoon paprika
- 1 small bunch fresh parsley, chopped
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- 5 tablespoons olive oil
- juice of 1 lemon
1 Combine all chermoula ingredients and make into a paste using a food processor or mortar and pestle. Rub fillets with paste and marinate for 20 minutes (keep 2 teaspoons paste aside for couscous). Grill on direct heat for approximately 9–10 minutes.
2 Cook couscous by adding an equal amount of boiling liquid such as water or stock to couscous. Cover and leave for 5 minutes. Remove cover and fluff with fork.
3 Mix in the 2 reserved teaspoons of paste and chargrilled capsicum. Serve snapper on couscous with a side salad.
Recipe kindly provided by Raymond van Rijk at Gourmet BBQ: www.bbqgourmet.co.nz
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 4g
Dietary fibre 4g
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